How to Make Creme Brulee: Recipe

The popularity of Creme Brulee is due to the juxtaposition of the cold and creamy custard with the crispy and sugary topping. One of the richer desserts around, Creme Brulee is a great example of French cuisine and treats. There are a number of flavor variations of this dessert, but classic vanilla may just be the best. The most exciting part about this dessert is it allows you to break out your blowtorch – if you have one – in order to achieve the perfect crust. In this video, WatchMojo.com shows you how to make a crispy, creamy Creme Brulee.

Ingredients:

Directions:

1. After preheating your oven to 375°, beat the egg yolks, 4 tablespoons of the sugar and the vanilla in a mixing bowl until it’s thick and creamy.
2. Now pour your heavy cream into a saucepan and stir that over low heat until it is almost boiling. Then immediately remove it from the heat.
3. Pour a little of the hot cream in the egg yolk mixture and whisk it briskly. Then pour the yolk/cream mix into the remaining hot cream and whisk it again.
4. Remove the layer of foam from the top of your cream and discard it.
5. Next, pour your mixture into individual ramekins.
6. Now place those ramekins into a baking dish, and place that on the shelf of your oven. Then pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
7. Now cook until the brûlées jiggle just slightly in the middle, like gelatin. This can take anywhere from 15 to 30 minutes.
8. When they’re done cooking, remove your brûlées from the oven and allow them to cool in the water bath for 15 minutes. Once that’s done, remove them from the water and chill them completely in the fridge.
9. When you’re ready to serve, sprinkle the tops of your brûlées with white granulated sugar, and make sure to shake off the excess.
10. Then, you can either put them under the broiler until they caramelize or use a propane torch to burn the tops. If you’re using the oven, make sure you keep an eye on them so they don’t burn. Make sure to serve them immediately.

This dessert is so popular due to the difference between the creamy custard and the crispy, sugary crust.